WE'RE MAKING: Chia pudding

Who can resist a creamy, delicious Chia Pudding? Not us, that's for sure! One of the best things about chia pudding is that you can prep it in the evening, leave it over night and voila! You've got breakfast or a snack ready to go the next morning. Plus it's super easy and only takes minutes to prepare. We've got 3 scrumptious recipes for you to try. Enjoy!

Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.

If needed, put almond butter and coconut oil in a small ramekin, heat in the microwave for a 5-10 secs, or until coconut oil has melted. Stir together. If you’re almond butter is already thin enough to drizzle you can skip this step.

Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with almond butter, then coconut flakes.

If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve.

Raspberry Chia Seed Pudding

1 cup of coconut milk

1/2 cup of raspberries

1/4 cup of chia seeds

Combine the milk and fruit in the jar of a blender and blend until smooth.Pour into a mason jar and add the chia seeds. Close lid tightly, and give it a good shake. Refrigerate and allow to gel for at least 3 hours. Overnight is best. Top with some fresh raspberries.